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Wild Sockeye Salmon Lox Carpaccio with Mushrooms
This carpaccio is distinctly different from the Italian classic, thanks to its shiitake and East Asian seasonings

Carpaccio is an appetizer featuring raw meat or fish, sliced thinly. It was invented around 1950 at the famed Harry's Bar in Venice by Giuseppe Cipriani, who named it after local Renaissance-era painter Vittore Carpaccio.

Carpaccio dishes are usually served with some combination of lemon juice, olive oil, white truffle, Parmesan cheese, vinegar, salt, and ground pepper.

This variation is distinctly different from the Italian classic, thanks to its shiitake mushrooms and East Asian seasonings.

Smoked Salmon Carpaccio with Mushrooms
Prep time 15 minutes; Cook time 5 minutes
Serves 12

Ingredients

  • 2 Tablespoons dry sherry
  • 3 Tablespoons peanut oil or organic macadamia nut oil, divided
  • 2 teaspoons wasabi paste
  • 12 oz. wild Alaskan sockeye salmon nova lox, thinly sliced (three 4 oz lox packs, or half of one 26 oz lox fillet)
  • 1/4 cup chopped green onion
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 cup julienned bok choy
  • 1 cup sliced shiitake mushrooms
  • 1 Tablespoon fermented black bean sauce
  • 2 Tablespoons rice vinegar
  • 1/4 to 1/2 teaspoon red pepper flakes
  • Salt and pepper, to taste
  • 2 teaspoons sesame oil or organic macadamia nut oil
  • 1 teaspoon rice vinegar
  • 1 Tablespoon chopped green onion
  • 1 teaspoon each toasted sesame seeds, chopped basil leaves, chopped mint leaves
Directions

  1. In a small bowl, blend sherry, 1-1/2 tablespoons peanut or macadamia oil and wasabi. Brush the center of serving platter with the wasabi spread. Arrange the nova lox slices over the wasabi spread. Cover and set aside (or refrigerate, if serving later).
  2. In a nonstick pan, heat remaining peanut oil; stir-fry green onion, garlic, and ginger for 1 minute. Add bok choy, mushrooms, and bean sauce; stir-fry just until bok choy is wilted and mushrooms soften, about 1 to 2 minutes. Stir in rice vinegar and pepper flakes, season with salt and pepper.
  3. Arrange mushroom mixture over center of salmon. Drizzle on the sesame or macadamia oil and rice vinegar. In a small bowl, combine remaining ingredients; sprinkle over salmon.

Nutrients per serving: 148 calories, 8g total fat, 1g saturated fat, 46% calories from fat, 44mg cholesterol, 17.5g protein, 2g carbohydrate, <1g fiber, 61mg sodium, 24mg calcium and 860mg omega-3 fatty acids.

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